March 22th- The Canadian Wartime Recipe Challenge 2015

1 067We are going to talk Puddings today.. and as luck would have it, they did make a barley pudding, which means I can bring my own favorite Barley Pudding recipe and photo into play.

Recipe-Creamy Barley Pudding

This is best to make the day after you cook up a nice big pot of barley and have leftovers to use up, but if not, cook up a cup of Barley in six to eight cups of water for 30 to 45 min till its cooked though, it will still be chewy, you can save the water for use in soups/stews.

2 cups of whole milk-I have made it with Cow/Goat or Sheeps Milk, I have also make it with canned milk.

2 tbsp of Brown Sugar or Honey or Maple Syrup (I find I need an extra tbsp for the maple)

1/2 cup of dried Cranberries or any other dried fruit, (I really like black currents)

a pinch of salt,  I like to put a little homegrown Lemon Mint in a tea ball and soak it in the warm simmering milk/barley for about five min, This is a way to replace the typical lemon or orange zest, as these don’t grow locally.

So take above and gently simmer for ten min, then take an extra half cup of milk, blend it with one large duck egg or a large chicken egg or two med eggs, take pot off heat.. then slowly pour in while stirring to create a creamy texture, cook another one or two min (if needed) till the pudding thick’ns up, I find that the heat from the steel pots I cook in will do the job. Makes four big servings or six dessert servings.

This can be served warm as a filling breakfast meal or it can be served chilled as a dessert

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The second Pudding type that we are going to give on today is Dates.

1 cup flour, 2 tsp of baking powder, 1 tbsp. of fat, 1 cup of dates, 1 cup whole flour, 2 tbsp. of sugar, 1 egg and 3-4th milk. Stone out the dates, cut them up, bake in muffin tins, serve with a sauce.


Basic Date Cake FG style

Chop up about a cup of loosely packed Dates into peices, place in a bowl and just cover them with freshly boiled water (make yourself a cup a tea at the same time) then walk away, drink your tea and let the dates sit in the hot water for at least ten min.

This for me is a one bowl cake, so in goes the dates and water, a pinch of salt, two glugs of oil so about 1/4 cup, three big eggs (extra large chicken or two duck), beat togther with dates and water, I like to add 1/2 tsp of all-spice, sometimes ginger, sometimes I will even cut up dried ginger and add it to the dates to soak. Some folks like to add walnuts or any kind of chopped nuts if you do up to a cup, I often don’t.

Two half cups of flour, and a heaping tbsp of baking powder, just stirred like you would for a muffin, and into a 8 by 8 cake pan if you want it really nice and high, but I used a slightly bigger baking dish, bake at 350 for around 40 min or until a knife comes out mostly clean, the dates can leave on the knife but there should be no dough wet.

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This is a dense, moist o so flavorful filled cake, the batter could be used in muffin tins or a loaf pan, your choice on how to serve it.  It keeps well for a number of days and freeses like a dream.


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4 Responses to March 22th- The Canadian Wartime Recipe Challenge 2015

  1. Sheri says:

    I love Barley but never thought about it as a pudding. Can’t wait to try this out! My mom use to grate a bit of nutmeg over our rice puddings. Yum!

  2. Mindie says:

    Neat recipes! Thanks you so much for sharing on the (mis)Adventures Mondays Blog Hop. I look forward to seeing what you share this week!

  3. Pingback: Canada 150 Food Blog Challange -Feb 2017- Doing Without | Just another Day on the Farm

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